Method for the manufacture of process butter.



No. 354,383. v V PATENTED MAY 21, 1907 R. ROOS. METHOD FOR THE MANUFACTURE OF raoosss BUTTER.

APPLICATION FILED JUNE 30, 1906.

Ira/@7120 7" To alfiwhom it may concern:

ROBERT ROOS, OF CHICAGO, ILLINOIS, ASSIGNOR TO AMERICAN FARMv PRODUCTS COMPANY, OF JERSEY CITY, NEW JERSEY, A CORPORATION or NEW JEEsEY.

ME'i'HOD FOR THE MANUFACTURE OF PROCESS BUTTER.

Specification of Letters Patent.

Patented May 21, 1907.

Application filed June so, 1906. are mezazsv.

, Beit known that I, ROBERT Roos, a citizen of the United States, residing at Chicago, v1n the county of Cook and State of Illinois, have invented a new and useful Im rovement in Method for the Manufacture .Process Butter, of which the following is .a specifioation.

-My invention relates to a certain new and useful method for the manufacture of process butter from butter oil and milk; and the paratively simple to practice, and which device by which the crystals are removed object is toproducea process which is comproduces a better grade of'product than'has eretofore beensecured' f To this end, myinvention consists in certain steps ofprocedure which I shall hereafter set forth. Y

An a paratus suitable for the practice of itnymet 0d. is illustrated in the accompanyimg drawing, in which Figure 1 is a view of the portions of the apparatus in which the souring of j the milk takes .place; Fig. 2, a diagrammatic representation of the-first churn and the crystallizing tank Fig. 3 is a representation of\ the from the tank, Fig. 4 is a representation of I one of the pans in which the crystals are cured; Fig. 5 is a diagrammatic representation of a second churn in which the crystals are agitated; and Fig. 6 is a diagrammatic representation of the butter-working device.

As the first step in my 'process, I-take a quantity ofskim-milk and permit it to stand in a tank, A, in a temperature of approximately F. until it begins to sour. It is then placed, preferably in ordinary milkcans, B, in a refrigerating room with a temperature of-from 34 to 38 F.,,and ke t at that temperature for approximately fi teen hours, or longer if required. I then add to the skim-milk a lar e, preferably, an equal, quantity of fresh fu'l milk of such temperature as will bring the resulting mixture to about 60 'F. I find, in practice, that ,the temperature of the fresh full milk should be about 80 F. to produce this result, when the proportions of full milk and skim-milk are equal. This mixture is then placed in an or dinary churn of any desiredsort, represented by C in the drawing, and churned until the milk breaks. a half hour.

When the milk breaks I add to it a clear, pure butter oil, preferably in the proportion of about three arts of milk to five parts of oil by Weight, though this proportion may be varied considerably) and churn for a few minutes (four minutes being ordinarily sufficient) for the purpose of securing a perfect emulsion of the milk and ,oil. In practice, I obtain the pure butter oil by melting and de.

blast, and finally washing it, but any process which will yield ,butter.oil of the required purity may be employed instead. The butter oil, when added to the churned milk, should be at a temperature of from 108 to 110 F.

'After securing a perfect emulsion of the milk and oil, I pour the emulsion into tanks of ice-water D, whereby butte crystals are formed in a very light, flocciilent, porous, yellow mass, all of the milk which was originally contained in the mass being incorporated within the body of the butter crystals.

After a few moments, when the crystals have become thoroughly hardened by the cold water, I remove the flocculent mass from the ice-water by shovels E, drain it, andplace it for curing in small pans, F, with perforated bottoms, each approximately twenty inches in diameter and eight inches deep, in which it is permitted to stand fora suflicient time, preferably about twenty-four hours, in a room having a temperature of approximately 60 F. During this curing period the butter takes up from the milk incorporated with it, the proper flavor, and to secure the best results, I find that the crystallized material in the pans should be turned over at least once during the twenty-four hours. This can readily be accomplished by placing an empty pan over a full pan and inverting the two,

This will ordinarily take about canting butter, and then treating with an air whereupon the pan emptied can be usedto receive the mass from the next. pan, and so on. After the curing operation'is completed, I

place the mass of butter crystals in a churn G,

' and liftypounds of butter crystals, and churn highly satisfactory flavor. After this second churning operation the churn is opened and the liquid flows off carrying with it the excessive proportion of salt which was added, the remainder being left behind thoroughly mixed with the butter. The butter which is left behind is placed upon an ordinary but tor-worker, diagrammatically illustrated in the drawing by H, and worked in the ordinary way until the desired consistency is obtained.

I realize that considerable variations are possible in the operations above set forth, withoutdepart-ing from the spirit of my invention; and by stating fully the preferred procedure, I do not intend to limit myself thereto, except as set forth. in the following claims. I What I regardgas new, and desire to secure by Letters Patent, is'

1. The herein described process which consists in acidulating skim-milk, adding to it fresh full milk, churning the mixture until it breaks, adding butter oil, and emulsifying by agitation, crystallizing the emulsion by immersion in cold water, curing the crystallized mass in small quantities to wl'iicb the air has access, and working the cured crystals to remove the excessive milk.

2., As a step in the process of forming butter, forming an emulsion, the constituents of which are butter oil, and partly churned milk, crystallizing the emulsion byimmersion in cold water, and curing the crystal by exposing the crystals in small quantities to moderately warm air.

3. As a step in the formation of butter, the curing of butter-crystals byexposure in small lots to moderately warm air.

4. As a step in the formation of butter, the curing of butter-crystals by exposure in small lots to moderately warm airfor a period of approximately twenty-fourhours.

5., As a step in the formation of butter, the curing of butter-crystals by exposure in small lots to moderately warm air, and inverting the masses of orystals'during the curing period.

6. As a step in the process of manufacturing butter, the addition to the cured crystals of an excessive uantity of salt, and working the crystals an salt to drive off the milk contained in the crystals, together with the excess of salt.

7. The herein described process which con- During sists in acidulating skim-milk, adding full fresh milk in about equal quantity, churning the mixture until it breaks, adding butter oil and emulsifying the mixture, crystallizing the emulsion, and subsequently'working the crystals. l

8. The process of forming butter, which consists in churning milk until it-breaks, adding thereto butter oilin the proportion of about five parts of oil to three parts of milk, emulsifying the mixture, crystallizing the emulsion, and subsequently working the crystals.

9. The process of manufacturing butter which consists in acidulating skim-milk, adding thereto an equal proportion of full fresh milk, churning the mixture until it-breaks, adding thereto butter oil at a temperature of approximately 108 to 110 F. in the proportion of about five parts of oil to three of milk,

emulsifying the mixture, crystallizing the emulsion in cold water, curing the crystals and working the cured crystals.

10. The process of manufacturing butter which consists in acidulating skim-milk, adding thereto an equal proportion of full fresh milk, churning the mixture until it breaks, adding thereto butter oil at a temperature of approximately 108 to 110 F. in the proportion of about five parts of oil to three of milk,

emulsifying the mixture, crystallizing the emulsion in cold water, adding to the crystals an excessive proportion of salt and working the crystals to drive off the incorporated milk and excessive salt. v

1 1. The process which consists in acidulating skim-milk adding thereto full fresh milk,

bringing the mixture to the temperatureof til it breaks, adding thereto butter oil in excess of the quantity of milk, emulsifying the mixture by agitation, and cr'ystallizing the emulsion by chilling.

13. As a step in the process ofm'anufac turing butter, acidulating skim-milk, ailling thereto approximately an equal proportion of fresh full milk, churning the mixture until it breaks, adding thereto butter oil, emulsifying the mixture and crystallizing the emulsion.

14. The process of manufacturing butter, consisting in churning 'acidulated milk until it breaks, adding theretg butter oil, emulsifying the mixture, crystallizing the emulsion, emulsion, adding thereto an excess of salt,

curing the crystals in small uantities in 00n. and Working the crystals to drive of]? the extaet with Warm air, and W01 'ng the crystals. I cess of milk and salt.

15. The pro cess of manufacturing butter I ROBERT R008.

5 which consists in churning acidulated milk Witnesses:

until it breaks, adding thereto butter oil, RUSSELL WILES, emulsifying the mixture, crystellizing the J H. LANDES. 

